Characteristics of wheat, barley and hemp model compositesŠvec I., Hrušková M. (2015): Characteristics of wheat, barley and hemp model composites. Czech J. Food Sci., 33: 66-71.
download PDF
Barley is known as health-benefit raw material, mainly due to beta-glucan. To explore the nutritional benefit of barley and hemp plants, wheat-barley flour premixes were prepared (70 : 30 and 50 :0 50 w/w, respectively). Hemp flour of wholemeal and fine type was added to each cereal base on levels of 5 and 10%. Barley flour diminished both protein content and its quality, but it played a positive role in an increase in amylase activity. Hemp addition levelled the protein content back (at least to the value comparable to wheat flour), but its quality was worsened further correspondingly to a hemp portion. Enzymatic activity of the composite was modified weakly by the non-traditional material. Determining the SRC profiles of wheat-barley and wheat-barley-hemp blends, changes mentioned above were sufficiently verified.
AACC Method 56-11 (2000): Solvent retention capacity profile. In: Approved Methods of the American Association of Cereal Chemists. 10th Ed. St. Paul, American Association of Cereal Chemists.
AOAC 985.29 (2005): Total dietary fibre determination. Official Methods of Analysis of AOAC International. 17th Ed. Gaithersberg, American Organisation of Analytical Chemists.
Borderías A.J., Sánchez-Alonso I., Pérez-Mateos M. (2005): New applications of fibres in foods: Addition to fishery products. Trends in Food Science & Technology, 16, 458-465
Callaway J. C. (2004): Hempseed as a nutritional resource: An overview. Euphytica, 140, 65-72
Collar Concha, Angioloni Alessandro (2014): Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads. European Food Research and Technology, 238, 459-469
Dimić E., Romanić R., Vujasinović V. (2009): Essential fatty acids, nutritive value and oxidative stability of cold pressed hempseed ( <i>Cannabis sativa</i> L.) oil from different varieties. Acta Alimentaria, 38, 229-236
Duyvejonck Annelies E., Lagrain Bert, Pareyt Bram, Courtin Christophe M., Delcour Jan A. (2011): Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats. Journal of Cereal Science, 53, 312-318
Gaines C.S. (2000): Report of the AACC committee on soft wheat flour. Method 56-11. Solvent Retention Capacity Profile. Cereal Foods World, 45: 303–306.
Hrušková M., Hofmanová T., Švec I. (2011): Hodnocení vybraných druhů kompozitní mouky. Mlynářské noviny, 2: 10–12.
Kweon Meera, Slade Louise, Levine Harry (2011): Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review. Cereal Chemistry, 88, 537-552
Newman R.K., Newman C.W. (2008): Barley for Food and Health. New Jersey, Wiley Inc. Publication: 178–194.
Rosell C.M., Santos E., Collar C. (2009): Physico-chemical properties of commercial fibres from different sources: A comparative approach. Food Research International, 42, 176-184
Švec I., Hrušková M. (2014): Evaluation of model wheat/hemp composites. Potravinárstvo, 8: 8–14.
Xiao Z. S., Park S. H., Chung O. K., Caley M. S., Seib P. A. (2006): Solvent Retention Capacity Values in Relation to Hard Winter Wheat and Flour Properties and Straight-Dough Breadmaking Quality 1. Cereal Chemistry, 83, 465-471
download PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti